Pink Salad - cooking recipe

Ingredients

8 oz. pkg. cream cheese
1 Tbsp. whole milk
2 small strawberry Jell-O
2/3 c. sugar
2 c. hot water
1 c. pecans, chopped
1 (No. 2) can crushed pineapple, undrained
1 (9 oz.) carton Cool Whip

Preparation

Dissolve Jell-O in hot water; add sugar.
Chill until partly set.
Have cream cheese at room temperature.
Stir in whole milk. Combine cheese and Cool Whip with Jell-O and beat with beaters. Fold in nuts and pineapple.
Chill and serve.